Pain Au Chocolat Resepti?

By Herkullisia reseptejä

Pain Au Chocolat Resepti

What is pain au chocolat?

Semisweet chocolate ‘batons’ form the basis for the traditional pain au chocolat, a yeasted puff pastry dough wrapped around a stick of chocolate. They’re a favorite of French children (and those of us who never grew beyond that stage) as they stop into their neighborhood boulangerie on the way to school.
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Can you freeze pain au chocolat?

Pain au Chocolat Butter block

24 tablespoons (340g) unsalted butter, cold

Chocolate filling

16 to 32 (85g to 170g) Pain au Chocolat Sticks, (depending on whether you want one or two sticks inside each roll)

Glaze

1 large egg, beaten with a pinch of salt

  1. To make the dough: In a large mixing bowl, stir together the water, sugar, 2 cups (240g) of the flour, yeast, salt, and butter. Mix until fairly evenly blended.
  2. Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until it just starts to smooth out. You don’t want to over-knead it at this point, since it’s going to spend a considerable amount of time rising.
  3. Place the dough in a lightly greased bowl, cover, and let rise for about an hour, until puffy. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. Simply place all of the ingredients in the bucket, select dough or manual, and press start.)
  4. After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours; overnight is your best bet. Blog By Rossi Anastopoulo
  5. To prepare the butter: Just before the dough is ready to come out of the fridge, prepare the butter for rolling into the dough. Cut each of the three sticks in half lengthwise and place all six pieces on a floured piece of waxed paper or plastic wrap. Sprinkle flour on the top surface of the butter, cover with another piece of paper or plastic and gently pound it with a rolling pin until it becomes malleable. Then roll the butter out until it’s about 8″ x 8″.
  6. To assemble the rolls: Remove the dough from the refrigerator, place it on a lightly floured surface and roll it into a 12″ square. Place the butter in the center of the dough at a 45° angle; it’ll look like a diamond inside the square. Fold the four flaps of dough into the center to enclose the butter, pinching them together as best you can.
  7. Roll the dough into a 10″ x 20″ rectangle. Fold one third into the center, then the opposite third over the first, like you were folding a business letter; this is called a letter fold.
  8. Turn the dough 90° and roll it into a 10″ x 20″ rectangle again.
  9. Fold each of the shorter edges toward the center until they meet without overlapping. Fold the dough in half along the center where the edges meet, as if closing a book, then turn it 90°; this is called a book fold.
  10. Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours), until you’re ready to use it.
  11. To finish your pain au chocolat: Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator.
  12. Roll the other half out until it’s a generous 8″ x 24″. With a bench knife, cut the dough into eight 4″ x 6″ pieces.
  13. Place one or two pieces of chocolate at one end of each piece and roll it up into a tube. Place, seam side down, on a lightly greased or parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. Repeat with the remaining dough. Cover and let rise in a warm place until they’re light and puffy looking, about an hour.
  14. Towards the end of the rising time, preheat the oven to 425°F.
  15. Just before baking, brush the egg/salt glaze over the tops of the rolls. Bake the rolls for 18 to 20 minutes, until golden brown. Remove them from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set.
  16. Storage information: Store any leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage.

For pain au chocolat with a bit more depth of flavor and slightly darker color, substitute 1/2 cup (53g) for 1/2 cup of the all-purpose flour called for.

: Pain au Chocolat
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How do you shape pains au chocolat dough?

Method – Day 1: Make the dough

  1. Mix the flour, sugar and salt in the bowl of a stand mixer (or in a large bowl if mixing by hand). In a jug, whisk together the milk, water and yeast. If using fresh yeast, whisk until the yeast has dissolved into the liquid. Make a well in the dry ingredients and pour in the milk mixture. With the dough hook attached, mix on a low speed (or use your hands) to combine the ingredients into a shaggy dough. Turn up the speed to low/medium and knead the dough for 2-3 minutes, then add the butter and continue kneading for a total of 8 minutes (or 10-15 minutes by hand) until smooth and slightly elastic. You want the gluten to begin forming but not fully develop, as this can make the dough hard to roll out when laminating.
  2. Form the dough into a ball, put in a lightly greased bowl and cover tightly with cling film. Allow to sit at room temperature for about 30 minutes to kick-start the fermentation, then refrigerate overnight.
  3. To prepare the butter for lamination, cut it into 3-4 thick slices. Take a large sheet of baking paper, draw a 20cm x 20cm square on one side, then turn the paper over and lay out the butter in a relatively even layer, using the drawing as a template. Fold the excess paper over the butter, following the shape of the template so the butter is fully encased in paper. Using a rolling pin, repeatedly bash the butter to soften it and make it more pliable, then roll out the butter to form a neat square, conforming to the shape of the template again – try to make it as neat and even as possible. Put the butter square in the fridge overnight.

Day 2: Laminate and shape

  1. Remove the butter and dough from the fridge and set the butter aside while you work on the dough. On a lightly floured worksurface, roll out the dough into a 20cm x 40cm rectangle, trying to keep the shape as sharp and straight as possible. Brush off any excess flour and transfer the dough to a tray lined with baking paper, cover with cling film, then refrigerate while the butter comes up to temperature (see Know How). When the butter is nice and pliable, remove the dough from the fridge and set it on a lightly floured worksurface with a shorter side facing you. Ensure the dough is still a 20cm x 40cm rectangle, then unwrap the butter square and set it in the centre. Fold the top and bottom of the dough up and over the butter, pinching the seam closed so the butter is fully encased. Turn the dough 90 degrees so the seam is now perpendicular.
  2. Lightly flour the dough, then use a rolling pin to gently press the dough several times along its length. This ‘ridging’ helps to flatten the dough slightly and keep it straight when you start rolling. Roll the dough away from you into a 20cm x 60cm rectangle, trying to keep the shape as neat and accurate as possible. Brush off any excess flour and perform the first of two folds, known as a double or book fold. To do this, take the short edge furthest away from you and fold it back over the dough to the middle point. Then take the short edge nearest to you and fold it up, meeting the other end of the dough in the middle. Take the new top edge and fold it over, folding the dough in half like a book. Gently press the dough with a rolling pin along its length to seal the dough together, then wrap in cling film and refrigerate for 30 minutes.
  3. Put the dough on your lightly floured worksurface with the open seam pointing to your right. Lightly flour the dough and roll it out to 20cm x 60cm as before, brushing off any excess flour. Now it’s time for the second fold, which is known as a single or letter fold. Take the top edge as before and fold it over, leaving one third of the dough exposed. Then fold the bottom edge up and over the rest of the dough – as if folding a business letter. Brush off any excess flour and refrigerate the dough for 30 minutes before you roll and shape the pains au chocolat.
  4. To shape the pastries, roll out the dough into a rectangle that measures a little over 30cm x 50cm (it will contract slightly). Use a sharp knife to cut it into two 15cm-wide rectangles, then cut each long rectangle into 6 equal-size rectangles (they’ll be just over 8cm wide). Put a chocolate baton along the short edge of a pastry rectangle, then start to roll it up. Once the chocolate is covered, add a second baton and continue rolling up the dough like a swiss roll. Place each finished pain au chocolat onto a lined baking tray, then cover with cling film and refrigerate overnight. You can skip this stage and prove the pastries immediately, but you’ll then end up with pains au chocolat coming out of the oven in the late afternoon.
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Day 3: Glaze and bake

  1. Arrange the pastries over 2 lined baking trays and wrap well with cling film. Prove at 25ºC (see tips) for 2-2½ hours until they have risen and wobble like jelly when the trays are gently shaken. When the pastries have almost finished proving, heat the oven to 180ºC fan/gas 6.
  2. For the glaze, beat together the egg, cream, honey and salt. Carefully glaze the tops of the pastries, brushing lightly to avoid deflating the dough (see Know How). Bake for 15-18 minutes or until the pastries are golden and well risen. Remove and allow to cool before eating.

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How do you store pain au Chocolat after baking?

Method – Day 1: Make the dough

  1. Mix the flour, sugar and salt in the bowl of a stand mixer (or in a large bowl if mixing by hand). In a jug, whisk together the milk, water and yeast. If using fresh yeast, whisk until the yeast has dissolved into the liquid. Make a well in the dry ingredients and pour in the milk mixture. With the dough hook attached, mix on a low speed (or use your hands) to combine the ingredients into a shaggy dough. Turn up the speed to low/medium and knead the dough for 2-3 minutes, then add the butter and continue kneading for a total of 8 minutes (or 10-15 minutes by hand) until smooth and slightly elastic. You want the gluten to begin forming but not fully develop, as this can make the dough hard to roll out when laminating.
  2. Form the dough into a ball, put in a lightly greased bowl and cover tightly with cling film. Allow to sit at room temperature for about 30 minutes to kick-start the fermentation, then refrigerate overnight.
  3. To prepare the butter for lamination, cut it into 3-4 thick slices. Take a large sheet of baking paper, draw a 20cm x 20cm square on one side, then turn the paper over and lay out the butter in a relatively even layer, using the drawing as a template. Fold the excess paper over the butter, following the shape of the template so the butter is fully encased in paper. Using a rolling pin, repeatedly bash the butter to soften it and make it more pliable, then roll out the butter to form a neat square, conforming to the shape of the template again – try to make it as neat and even as possible. Put the butter square in the fridge overnight.

Day 2: Laminate and shape

  1. Remove the butter and dough from the fridge and set the butter aside while you work on the dough. On a lightly floured worksurface, roll out the dough into a 20cm x 40cm rectangle, trying to keep the shape as sharp and straight as possible. Brush off any excess flour and transfer the dough to a tray lined with baking paper, cover with cling film, then refrigerate while the butter comes up to temperature (see Know How). When the butter is nice and pliable, remove the dough from the fridge and set it on a lightly floured worksurface with a shorter side facing you. Ensure the dough is still a 20cm x 40cm rectangle, then unwrap the butter square and set it in the centre. Fold the top and bottom of the dough up and over the butter, pinching the seam closed so the butter is fully encased. Turn the dough 90 degrees so the seam is now perpendicular.
  2. Lightly flour the dough, then use a rolling pin to gently press the dough several times along its length. This ‘ridging’ helps to flatten the dough slightly and keep it straight when you start rolling. Roll the dough away from you into a 20cm x 60cm rectangle, trying to keep the shape as neat and accurate as possible. Brush off any excess flour and perform the first of two folds, known as a double or book fold. To do this, take the short edge furthest away from you and fold it back over the dough to the middle point. Then take the short edge nearest to you and fold it up, meeting the other end of the dough in the middle. Take the new top edge and fold it over, folding the dough in half like a book. Gently press the dough with a rolling pin along its length to seal the dough together, then wrap in cling film and refrigerate for 30 minutes.
  3. Put the dough on your lightly floured worksurface with the open seam pointing to your right. Lightly flour the dough and roll it out to 20cm x 60cm as before, brushing off any excess flour. Now it’s time for the second fold, which is known as a single or letter fold. Take the top edge as before and fold it over, leaving one third of the dough exposed. Then fold the bottom edge up and over the rest of the dough – as if folding a business letter. Brush off any excess flour and refrigerate the dough for 30 minutes before you roll and shape the pains au chocolat.
  4. To shape the pastries, roll out the dough into a rectangle that measures a little over 30cm x 50cm (it will contract slightly). Use a sharp knife to cut it into two 15cm-wide rectangles, then cut each long rectangle into 6 equal-size rectangles (they’ll be just over 8cm wide). Put a chocolate baton along the short edge of a pastry rectangle, then start to roll it up. Once the chocolate is covered, add a second baton and continue rolling up the dough like a swiss roll. Place each finished pain au chocolat onto a lined baking tray, then cover with cling film and refrigerate overnight. You can skip this stage and prove the pastries immediately, but you’ll then end up with pains au chocolat coming out of the oven in the late afternoon.
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Day 3: Glaze and bake

  1. Arrange the pastries over 2 lined baking trays and wrap well with cling film. Prove at 25ºC (see tips) for 2-2½ hours until they have risen and wobble like jelly when the trays are gently shaken. When the pastries have almost finished proving, heat the oven to 180ºC fan/gas 6.
  2. For the glaze, beat together the egg, cream, honey and salt. Carefully glaze the tops of the pastries, brushing lightly to avoid deflating the dough (see Know How). Bake for 15-18 minutes or until the pastries are golden and well risen. Remove and allow to cool before eating.

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How to make pain au chocolat?

Pain au Chocolat Recipe Time About 4 hours, largely unattended Rating 4 (196) Notes Chocolate sticks called “batons” are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant.

  • , rolled out to a 15-by-16-inch slab, chilled (See Notes)
  • All-purpose flour, for rolling
  • 20 chocolate croissant sticks, or 4 ounces semisweet bar chocolate, cut crosswise into 20 even pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  1. Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.
  2. Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that’s 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
  3. Use a wheel cutter to trim ½ inch of dough from all four sides, straightening and squaring them off, creating a slab that’s 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
  4. Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. Fold the pastry over the chocolate until it’s wrapped around one time, then tuck another bar of chocolate into the fold. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
  5. Open the oven and stick your hand inside — it should be humid but not hot, as the water in the skillet will have cooled. You want the pains au chocolat to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they’re doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2½ hours.
  6. Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
  7. In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

Tips

  • For the dough, follow the recipe through Step 16.
  • Pains au chocolat are best within an hour or two of baking. After that, revive them by warming in a 350-degree oven for 5 to 8 minutes. Keep wrapped airtight at room temperature.

Leave a Private Note on this recipe and see it here.

: Pain au Chocolat Recipe
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How long does it take for pains au chocolat to proof?

Pain au Chocolat Recipe Time About 4 hours, largely unattended Rating 4 (196) Notes Chocolate sticks called “batons” are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant.

  • , rolled out to a 15-by-16-inch slab, chilled (See Notes)
  • All-purpose flour, for rolling
  • 20 chocolate croissant sticks, or 4 ounces semisweet bar chocolate, cut crosswise into 20 even pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  1. Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.
  2. Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that’s 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
  3. Use a wheel cutter to trim ½ inch of dough from all four sides, straightening and squaring them off, creating a slab that’s 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
  4. Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. Fold the pastry over the chocolate until it’s wrapped around one time, then tuck another bar of chocolate into the fold. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
  5. Open the oven and stick your hand inside — it should be humid but not hot, as the water in the skillet will have cooled. You want the pains au chocolat to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they’re doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2½ hours.
  6. Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
  7. In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
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Tips

  • For the dough, follow the recipe through Step 16.
  • Pains au chocolat are best within an hour or two of baking. After that, revive them by warming in a 350-degree oven for 5 to 8 minutes. Keep wrapped airtight at room temperature.

Leave a Private Note on this recipe and see it here.

: Pain au Chocolat Recipe
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How to bake pain au chocolat croissants?

Finishing and baking: –

Preheat the oven to 175°C/350°F. Place the pains au chocolat on a parchment paper-lined baking sheet and use a brush to apply a thin layer of egg wash to each pain au chocolat. Bake for 15 min. When nicely golden, remove the croissants and let them cool on a rack.

*Beurre de tourage, also known as dry butter or “beurre pâtissier”, is a dry, unsalted butter that has 84% butterfat, which is higher than regular unsalted butter with 82% butterfat. It’s a special butter, presented in thin sheets and used in France by pastry chefs when making a dough that requires turning or folding it with butter to create layers.

Beurre pommade is butter that has been let come to room temperature (20 to 30°C / in the 60s F range) so that it is quite soft, like a face cream. Think of it as butter that has softened to the point that it is spreadable. Et voilà! I hope you enjoyed this pain au chocolat recipe. If you make this recipe, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it.

Merci beaucoup and bon appétit! Disclosure: This article contains affiliate links. When you purchase through links on the site, I may earn an affiliate commission, at no cost to you. I only recommend products I genuinely love. Here’s why you can trust me.
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How long do you cook pains au chocolat in oven?

How To Make Pain Au Chocolat –

  1. Mix the white bread flour, salt, the yeast packet, and water in a mixing bowl until the dough becomes firm. You can knead the ingredients together by hand, or use an electric stand mixer with a dough hook for five minutes.
  2. Remove the butter from your fridge and warm it for a few seconds until you are able to shape it into a rectangle about 1-2 centimeters thick.
  3. Sprinkle a small amount of flour over your workspace and roll out your dough into a rectangle that is about three times the size of your butter.
  4. Place your butter on top of your now rolled-out dough so that it covers about two-thirds of the dough. Be sure NOT to spread it!
  5. Fold the other third of the dough over the middle third, right over the butter. Then fold the other buttered third over all of that, so that your dough and butter are now layered.
  6. Roll the layers down with a rolling pin to press them together. Then cover it and let it chill in your fridge for 15 minutes.
  7. Once you take your dough out of the fridge, roll it out into a rectangle until it is a little over half an inch. You will want to fold your dough into thirds, layering each on top of the other as before. Use a rolling pin to press these layers together again, cover and let chill for another 15 minutes.
  8. Repeat this folding and chilling process two more times after this. Once you are done, enclose in plastic wrap and let the dough chill for another two hours – or even overnight.
  9. When you are ready to use the dough, roll it out until it is about the thickness of a quarter, then cut the dough into 5 x 5-inch squares.
  10. If your dark chocolate is not already cut, chop it into strips and place one at the end of each square. If you have chunks or chocolate chips, arrange them carefully on the end of each square in a line. Roll up the chocolate in the dough so it is neatly tucked within.
  11. Put your pains au chocolat onto a baking sheet covered in grease-proof paper. Then cover it with oiled plastic wrap to let it proof for one hour.
  12. Preheat your oven to 428 degrees Fahrenheit. When your pains au chocolat are done proofing, bake them for 15 to 20 minutes until they are golden at the top.
  13. Serve and enjoy!

You may also create an egg wash to coat your pains au chocolat. This wash will give your pastries a glossier look, especially if you sprinkle sugar on top afterwards. Here is a quick egg wash recipe for you to use, should you desire your pains au chocolat to be a little sweeter:
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